Recipes excerpted from The Giving Table, by Naomi Ross, published by Menucha Publishers

A little less caloric than classic fried chicken, this oven-fried recipe still yields a flavorful crispy crust using fresh bread crumbs, but with no frying mess to clean up. Frenching the drumsticks refers to trimming or pushing the meat back away from the bone, creating a fancier and neater presentation — and the perfect handle for kids to hold.

YIELD: 12 chicken “lollipops”

PREP TIME: 15-20 minutes

COOK TIME: 25-30 minutes

DIFFICULTY: Easy-peasy

• 12 chicken drumsticks
• ⅓ cup Dijon mustard

Fresh Bread Crumbs

• 5 slices stale rye bread or French bread, crusts removed
• 1 large clove garlic
• ½ cup packed fresh parsley leaves
• ½ teaspoon kosher salt
• ¼ cup honey (scant)
• 1½ Tablespoons olive oil
• ½ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper
• 1½ Tablespoons olive oil

Preheat oven to 425°F. Prepare a rimmed sheet pan with foil and grease liberally with nonstick cooking spray.

French the drumsticks: Using a sharp paring knife and/or poultry shears, cut through the skin and tendons at the end of the drumstick; push the skin and tendons back to the nub of each drumstick, leaving the bone exposed (creating a natural handle). Pull or trim off to remove the pulled-back skin. (Alternatively, you can ask your butcher to prepare these for you.)

Prepare the breading: Place bread in the bowl of food processor and pulse a few times to break up the bread slices. Add the garlic, parsley, salt, pepper, and cayenne pepper. Pulse until coarse crumbs are formed, and the garlic and parsley are processed and distributed. Transfer to a mixing bowl. Toss with the olive oil.

Dredge: In a separate small bowl, mix together mustard and honey until well blended. Dip each drumstick in the honey-mustard mixture, and roll in the bread crumb mixture, pressing the breading onto the drumstick to adhere. Place each drumstick on the prepared sheet pan. Drizzle with the olive oil.

Bake for about 25–30 minutes, turning drumsticks over halfway through baking time.

Short on Time? Use 3 cups seasoned coarse panko crumbs instead of making your own bread crumbs.

(Originally featured in Family Table, Issue 824)